Wednesday, August 12, 2009

pan fried black pomfret with tomato

I usually cook a whole week's lunches on Sunday. My first dish is bitter melon and you can scroll down to read about it. Second dish is pan fried black pomfret with tomato


pan fried black pomfret with tomatoes

1 black pomfret (I got mine frozen from vietnamese grocery store), cleaned and wiped dry
1 tomato, cut into 8 wedges
1 inch piece of ginger, sliced
2 cloves of garlic, minced
1 stalk of scallion
3-4 stalk of cilantro
1 tbsp sugar
2 tbsp ketchup
1/2 cup water
1 tsp salt (to taste)
5 -6 tbsp oil

1. Heat oil using medium high heat. Make sure pan is hot else the fish will stick. Gently, I mean really gently, lower fish into pan. Don't move the pan, don't do anything, and after 3 mins, lower the heat to medium. Leave the fish alone, don't try to move it. Let pan fry for 6 - 7 mins. and flip the fish. Once flipped, don't touch the fish. Let pan fry for another 6-7 mins or longer until fish is cooked. Remove fish and set a side.
2. Using the same pan, add a little bit more oil. Add ginger, garlic and tomatoes wedges for 3 mins.
3. Add sugar, ketchup and water. Stir and put a lid on the pan. Cook until tomato is soft. Add salt and lastly the scallion and cilantro. Turn off heat and pour over fish. Serve with rice.

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